Mumbai-Spiced Prawn & Veggie Curry
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Mumbai-Spiced Prawn & Veggie Curry

Mumbai-Spiced Prawn & Veggie Curry

with Garlic Rice & Peanuts

With a 'just right' ratio of creaminess to acidity, this plump prawn curry is a real crowd-pleaser. The garlic rice is perfect for soaking up the coconutty sauce, and the crushed peanut garnish adds a subtle nutty flavour and extra texture.

Allergens:
Crustacean
Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

carrot

1

tomato

1 packet

prawns

(Contains Crustacean;)

½ packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 bag

coriander

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

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Nutritional Values

Energy (kJ)2946 kJ
Fat30.1 g
of which saturates21 g
Carbohydrate76.1 g
of which sugars12.4 g
Protein25.6 g
Sodium1720 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 3-4 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic. Cook until fragrant, 1-2 minutes.

5
5

• Add chopped tomato, coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat. Stir through cooked prawns and baby spinach leaves. • Season with salt and pepper to taste.

TIP: Add a splash of water to loosen the sauce, if needed.

6
6

• Divide garlic rice between bowls. Top with Mumbai prawn and tomato curry. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!